This Carne Asada recipe uses an easy marinade to make a flavorful and delicious meal. With garlic and lime juice as the main ingredients, the flank steak is marinated overnight then grilled to perfection - perfect for tacos, fajitas, burritos, or just eaten plain. Includes step by step instructions and photos for how to make this gluten free, paleo, and Whole30 compliant dinner.
Use a small sharp knife and cutting board to cut the limes in half. In a large liquid measuring cup, juice each lime half until you have about ¼ cup fresh lime juice. Measure out the avocado oil, coconut aminos, ground cumin, ground coriander, and kosher salt with measuring spoons and empty into the measuring cup.
Peel the skin off the garlic cloves and use a garlic press to squeeze the pressed garlic into the measuring cup with the rest of the marinade. Stir the marinade together with a small whisk or other utensil.
Take the flank steak out of its wrapping and place it in a large sealable plastic bag (or other container where it can lie flat). Pour the marinade over the steak and seal the bag closed, then massage the marinade into the steak until its well covered. Place in the fridge overnight.
When ready to grill, take the steak out of the fridge roughly 30 minutes before placing on the grill. Set the grill to 400 degrees F and once it's come to temperature, place the steak on the grill with a pair of tongs. Cook the steak for 6 minutes on one side, then flip it and cook for another 6 to 8 minutes, until the internal temperature of the steak reaches your desired doneness.
Once the steak is done cooking, place it on a large cutting bard and let it rest for 10 minutes. After it rests, cut it into slices using a large sharp knife. Cut it across the grain (perpendicular to the lines in the steak that run lengthwise). Serve immediately.